i've always thought of pork belly being more fatty, like for bacon. not with so much lean meat.

is that the cut of the belly a little more up the side of the porker?

of the whole pigs i've butchered (after being q'd), none of them were big enough to get that kind of meaty cut.

Whole pigs at pig roasts are usually smaller, younger pigs, aren't they? Like 150 tops? I could be wrong, but they don't look near as big as the 300-400 lb pigs you see being raised for slaughter.
Good question. Where's Ask-the-butcher when you need him?

Thanks everybody. Bucky, the cut can be fatty. The slow roasting renders quite a bit. There is a good layer right under the crackling but it comes off very easily. You do have to do a bit of picking throush but the flavor is worth it. It's one of those things you don't eat often, or you will end up with a pork belly of your own.